Polenta alla Spianatora Serving Size - 8 Prepared By - Sarah Recipe Rating
			4 tbsp olive oil 2 Ib Italian sausages, removed from the casings 2 large onions. finely chopped 2 large fennel bulbs 6 garlic cloves. peeled and chopped generous 1/4 cup red wine 1 lb 12 oz canned chopped plum tomatoes 1 tsp sugar large handful of fresh basil. roughly torn 3 liters water 1lb 2 oz cornmeal 1 3/4 cups freshly grated Parmesan cheese, plus extra to serve salt and pepper
			Put a wide, heavy-bottom saucepan or casserole over' medium-high heat and add 1 tablespoon of olive oil. Add the sausage meat, spread it out across the bottom of the pan. and fry it without stirring for about 15 minutes, until it begins to brown on one side. Break it up with a wooden spoon, remove from the pan, and set aside. Pour off any excess fat. Reduce the heat to low, add the rest of the olive oil. the onions, and fennel and fry gently for 15-20 minutes, until softened. then add the garlic and fry for an additional 5 minutese lncrease the heat to medium. add the wine, and let it bubble for a minute, then add the tomatoes, sugar, and cooked sausage meat, reduce the heat. and simmer gently for an additional 20 minutes. Check the seasoning and mix in the basi]. reserving some to garnish. All of this can be done the day before. Bring the water almost to a boil with 1 tablespoon of salt and add the cornmeal. Simmer gently for about 30 minutes, until it has a creamy mashed potato consistency. Add most of the grated cheese and stir it in. Clean the table. Spread the cornmeal on the table in two bowl-shaped portions, so that everyone can reach it. and spoon the ragu into the middle. Garnish with basil. sprinkle a little cheese over the top, and tuck in.